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Sudado de Pescado Criollo (Peruvian Steamed Fish)

Last Sunday, I cooked lunch with my Mom, and our goal was to practice a recipe that I would prepare for our upcoming Peruvian Dinner & Stories at 18 Reasons — Sudado de Pescado, a Peruvian Steamed Fish. She told me that she liked this dish for many reasons, it reminded her of home, the aroma of the spices in her Mom’s kitchen, and the smell of the ocean in Lima, all of which inspired our cooking. As part of our tradition, we put on some Latin music while we cooked, and when the fish was simmering in the pan, I could see all the spices dissolving into the broth, creating a perfect vehicle for the slow burning aji amarillo hot pepper. When we sat down to eat, our conversation naturally turned to food, and memories of Lima. And when I asked her how the meal turned out, she kissed the tips of her fingers, smacked her lips and smiled, which in Peru is the highest compliment a teacher can give her student. Presenting, Sudado de Pescado, a family-style dish that is a wonderful example of “criollo” cuisine and the beautiful marriage of ingredients from the ocean and from the land.

INGREDIENTS

1 lb. true cod fillet, cut into 4 pieces

2 cups fish stock, prepared ahead of time

1/2 red onion, peeled and cut into feathers

1/2 red bell pepper, julienned

1 roma tomato, cut into 8 wedges

4 tablespoons cooking oil

2 garlic cloves, minced

2 teaspoons aji amarillo paste

salt, pepper, cumin, and oregano to taste

8 ginger rounds, peeled

1/2 cup sweet peas

1/4 cup dry white wine

juice of 2 limes

cooked sweet potatoes, peeled and cut into 8 rounds

cilantro and green onions for garnish

In addition to the ingredients above, you’ll need a large pan with cover.

PREPARATION

Sauté the red onions and red peppers in a pan with cooking oil over medium to high heat, add the garlic, aji amarillo paste, and mix well

Add the tomatoes, and season with salt, pepper, cumin, and oregano, continue to mix

Add the fish stock, half the lime juice, ginger rounds, and bring to a boil

Place the fish fillets in the pan, add the white wine, reduce to a simmer and cover for about 10 minutes

Add the sweet peas a few minutes before the fish is done

Remove from heat, keep covered, and let sit for a few minutes

Uncover, drizzle the rest of the lime juice over the fish, and garnish with sweet potato rounds, cilantro, and green onions

Serve family-style with a side of steamed white rice, a seasonal green salad, and white wine

SERVINGS

4 servings.

NOTES

I used a 12″ Paella pan and covered it with a half baking sheet. For the fish stock, I used Better Than Bouillon fish base paste at half strength, that is 1 teaspoon of paste for 2 cups of water. Sauté the red onions, red pepper, and tomatoes for a short time only, they should remain fairly crisp before adding the fish stock. Seasoning is to taste, but your can add 2-3 pinches of each spice, or about 1/4 teaspoon. Add only 1 cup of the fish stock to the pan at first, there should be enough stock to create steam but the fish should not be covered by the stock. After placing the fish in the pan, ladle some of the onions, red peppers, and stock over the fish. While the fish is cooking, check the level of the stock and add more if needed. To test for doneness, carefully uncover the pan, and use a spoon to break off a piece of the fish, it should break off easily with little effort. The green onions can be julienned or chopped for garnish.